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    Zyra Andoy
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    An activity sheet for a cookery training course provides questions to help prepare various appetizers. The questions cover defining appetizers and when they are served, tools and equipment used, common ingredients, examples of hot and cold appetizers, guidelines for assembling canapes, safe work practices, and factors to consider when plating appetizers. The activity sheet asks the trainee to prepare plans for 3 kinds of canapes, 1 kind of hors d'oeuvre, 1 kind of cocktail, and 1 kind of antipasti.

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    An activity sheet for a cookery training course provides questions to help prepare various appetizers. The questions cover defining appetizers and when they are served, tools and equipment used, common ingredients, examples of hot and cold appetizers, guidelines for assembling canapes, safe work practices, and factors to consider when plating appetizers. The activity sheet asks the trainee to prepare plans for 3 kinds of canapes, 1 kind of hors d'oeuvre, 1 kind of cocktail, and 1 kind of antipasti.

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    © All Rights Reserved
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    6 views1 page

    Activity Sheet

    Uploaded by

    Zyra Andoy
    An activity sheet for a cookery training course provides questions to help prepare various appetizers. The questions cover defining appetizers and when they are served, tools and equipment used, common ingredients, examples of hot and cold appetizers, guidelines for assembling canapes, safe work practices, and factors to consider when plating appetizers. The activity sheet asks the trainee to prepare plans for 3 kinds of canapes, 1 kind of hors d'oeuvre, 1 kind of cocktail, and 1 kind of antipasti.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    BUKIDNON NATIONAL SCHOOL OF HOME INDUSTRIES

    P.2, North Población, Maramag Bukidnon


    Technical Education and Skills Development Authority
    Cookery NC II

    ACTIVITY SHEET
    PREPARE APPETIZER
    Trainee Date
    Trainer ZYRA B. ANDOY Score

    Instructions: Free writing. Supply answers to all questions being asked. Write
    legibly or you may encode.

    1. What is an appetizer? When do we serve appetizer?


    2. What are the tools and equipment needed for preparing appetizers and
    describe each uses shortly?
    3. Provide common ingredients used in preparing appetizers.
    4. Enumerate and describe variety of hot and cold appetizers.
    5. What are the guidelines for assembling canapes?
    6. Enumerate Safe work practices on using kitchen equipment’s and tools
    7. What are the factors to consider in plating the appetizers?
    8. PRELAB PLANNING – prepare the following;
    a. Canapes – 3 kinds
    b. Hors d’ oeuvres’ – 1 kind
    c. Cocktails – 1 kind
    d. Antipasti – 1 kind

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